Cambodian Fish Amok Recipes

AUTHENTIC CAMBODIAN FISH AMOK RECIPE

Steps:

• Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth.
• Heat the oil in a pan or wok over low heat. Add the curry paste and stir until fragrant. Add half the coconut cream and stir to incorporate the paste. Simmer until the coconut cream starts to separate. Add the fish and cook for 1 minute after the coconut cream re-boils. Then add the remaining coconut cream and chicken stock.
• Cook on a low heat until the fish is cooked. Meanwhile combine the eggs and fish sauce. Add the egg mixture to the fish curry along with the spinach, palm sugar and a good grind of salt and pepper. Cook for a further 1 minute. Remove from the heat.
• Serve with steamed rice and garnish with the red bell pepper and kaffir lime leaves.

CAMBODIAN FISH AMOK

Steps:

• Make a banana leaf basket.
• Chop lemongrass, turmeric, and galangal.
• Add to chopped red chilli and red onion garlic & kaffir lime.
• Add peanuts and coconut cream.
• Mix in blender until very smooth.
• Chop 'noni' leaf and fish.
• Heat pan, add oil and then kreung.
• Add star anise to pan.
• Season with salt & add a spoonful of coconut milk.
• Add the fish.
• Stir and let simmer.
• Beat egg and add to pan.
• Add 'noni' leaf.
• Add mixture to banana leaf bowl.
• Cover with more beaten egg.
• Steam for around 10 minutes.